Salted caramel slices

Salted caramel slices

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(2 ratings)

Prep: 30 mins plus soaking and at least 3 hrs freezing, no cook


Makes 15

These raw food sweet treats are naturally sweetened with dates and maple syrup, and are made with wholesome ingredients such as cashew nuts, coconut, and cacao powder

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per slice

  • kcal273
  • fat19g
  • saturates14g
  • carbs20g
  • sugars18g
  • fibre3g
  • protein3g
  • salt0.5g
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    For the base

    • 130g cashew nuts
    • 90g desiccated coconut
    • 150g pitted dates, soaked for 4-6 hrs



      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    • 1 tbsp coconut oil

    For the caramel middle

    • 150g pitted dates, soaked for 4-6 hrs



      Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

    • 105g coconut oil, melted
    • 100g maple syrup (see tip)
    • 240ml hot water
    • 1 tsp salt (Tanya uses Himalayan salt)

    For the chocolate icing

    • 50g coconut oil, melted
    • 25g cacao powder (see tip)
    • 1 tbsp maple syrup
    • ⅓ tsp salt


    1. Line a 15 x 20cm plastic food container with a double layer of cling film, overlapping the edges. Combine the base ingredients in a food processor with an S-blade until broken down. Press into the prepared container to compress.

    2. Process the caramel ingredients in a high-powered blender on a high-speed setting until creamy. Pour the caramel over the base. Use a spatula to distribute it evenly across the top. Transfer to the freezer to set.

    3. Stir the icing ingredients in a bowl until smooth. Pour the mixture over the caramel layer and smooth out the top. Freeze for at least 3 hrs. Pull up the cling film to remove the block from the container and slice into squares. Store in the fridge for up to 4 weeks.

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    Comments, questions and tips

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    20th Oct, 2015
    I made this to the letter. It was much too soggy and collapsed into a soggy heap. Soak the dates. Yes . Drain them? Yes. But they still seem to hold much too much water. I so wanted them to work as they looked and sounded gorgeous. They tasted ok while still frozen! Ended up in the bin. So sad. Help?
    sllyst's picture
    30th Oct, 2015
    If this is supposed to be frozen for 3 hours, I suspect it would need to be kept in the freezer and not in the fridge and just removed a short while before eating. To save all this, you can use fresh dates such as medjool dates as they don't need soaking but still have enough moisture to combine to make a 'caramel'.
    17th Oct, 2015
    I made these. They looked delicious, but began to 'melt' almost as soon as they started to defrost. They are now a soggy pile in the fridge. I think the problem lies in the soaking of the dates. This I did, and drained them, but it still left the water content much too high for the caramel. The nut base has suffered too. Any thoughts please? I thought of even putting the dates in a salad spinner!
    14th Oct, 2015
    What should the pitted dates be soaked in?
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